Classic Breakfast Coffee Cake

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Thank you for all of the other reviews. When I saw the show on 6/8 I was so excited I wanted a cake that turned out just like hers. When she was making it, I recognized the ingredients and thought, this sounds very similar to another coffee cake recipe I have and love but the proportions must be slightly different to make it dense. I then saw your reviews and thought your results seem to be the same as the cake I make. I compared the ingredients and they are - my recipe differs in that it has 1 cup of sour cream and a 1/2 tsp salt. Mine is a great cake- as I am sure this is - but it is a fluffy cake and I make it in a 9 x 13 pan.

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Her cookbook say a 9" cake pan. Went all over my oven. :-(. Really hate unproofed cookbooks.

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The cake was delicious & not difficult to make, but it was NOT what you saw on "The Best Thing I Ever Made - Breakfast" that aired on Saturday, June 8th. My try yielded a light fluffy cake, not the dense gooey version Alex presented.

On the show Alex made the cake in a pie plate & the recipe calls for a 13' x 9" pan. I used the pie plate & thankfully I put a cookie sheet under the dish. If I hadn't I'd have had burnt coffee cake batter & topping in the bottom of my oven. I kept re-reading the recipe to make sure it was the same as what I wrote down while the show was one. It was!

Also, 4 Tbsp of butter with 1 C granulated sugar does not get "light yellow & smooth". As someone else pointed out, even after adding several extra Tbsps of butter it did not get "light yellow & smooth".

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I did it! I achieved coffee cake perfection. The secret is I have a convection oven and use convection bake for 42 min at 350 deg. Here are some modifications I made:
1. I used dark brown sugar instead of light brown. I had to add a bit more flour for the topping because the dark brown sugar is much moister than light brown sugar.
2. I used 1/2 - 3/4 tsp of kosher salt for the topping.
3. I didn't have enough sour cream so I used a mixture of sour cream, plain greek yogurt and plain regular yogurt instead.
4. I used a 9 inch cake pan and it fit perfectly. It rose during cooking and fell a bit while it cooled.
It came out moist and dense, just like the picture.

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If you are wanting to make the cake as seen on the TV show you will be very disappointed. This recipe is baked in a 9x13 for starters, is NOT dense and gooey as show in picture. Taste was very good, texture very light and fluffy. Use kosher salt, and it won't be too salty. The cake also needs to bake 50-55min. I am sure this is not the recipe Alex would have posted.

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what an amazing cake. I am not accomplished in the kitchen but I made this with no problems, and it is the best breakfast food ever.

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I loved this and made it for guests - it was a huge hit. The sour cream kept the cake moist as people nibbled it throughout the morning.
I wasn't sure why the extra step of refrigerating the topping only to bring it back to room temp?

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Good, but a little bland. This cake came out very dense and moist but I don't have a 13 X 9 pan, so I used a 9 X9 instead. I also didn't have enough sour cream so I substituted 1 cup for one cup milk (with 1tbsp lemon juice to make buttermilk and 3 tbsps butter. Overall it was yummy but I wish it would've had more flavor.

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I Made this cake today, came out light and and moist. I used 3/4 tsp. salt and baked the Cake for 50mins.very delicious.

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I agree with all the comments that were made so far. It's a great cake, but it's light and fluffy, not dense like on the show. The topping also didn't stick - was kind of rolling away! I baked it in a glass pie dish. I was also creaming the four tablespoons of butter with the cup of sugar for 15 minutes and it wasn't getting fluffy at all! I freaked out and added another 4 tablespoons of butter... still not very fluffy! So I added the eggs and continued creaming... only then did it finally get creamy. The rest of the ingredients I followed to the letter, but that first part was a bit strange. I wonder if it would have been more dense if I had not added more butter or creamed after adding eggs? I also did have to bake it for 50 minutes.

It's a delicious recipe, but so many tweaks and pitfalls that I couldn't possibly give it 5 stars!